Loaded baked potato soup mix
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Instant potato flakes, dry milk and seasonings stored in a quart jar. Stir into boiling water for a quick, creamy soup topped with cheese and bacon.
Ingredients
- 2 cups instant potato flakes
- 2 cups dry milk
- 1 Tbsp chicken or vegetable bouillon powder (or 3 bouillon cubes)
- 2 tsp dried chopped onions
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/4 tsp ground black pepper
Equipment
- mixing bowl
- mason jars
- whisk
Directions
- Mix all the ingredients together and keep them in a quart jar.
Notes
Servings: 1 cup serving = 2/3 cup mix + 1 cup boiling water; 1 bowl = 1 cup mix + 1½ cups boiling water; full batch = 1 jar of mix + 6 cups boiling water. Stir the mix into the water with a fork or whisk to break up lumps; let thicken a few minutes; top with cheese, bacon or green onions.
Milk powder can go stale.
Nutrition
Serving: 76g | Calories: 131kcal | Carbohydrates: 22g | Protein: 9.7g | Fat: 0.4g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 4.7mg | Sodium: 453mg | Potassium: 696mg | Fiber: 1g | Sugar: 13g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 292mg | Iron: 0.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 6 cups; instant potato flakes counted as red potatoes, dry milk counted as nonfat dry milk, chicken or vegetable bouillon powder (the first choice counted). Brands and portions vary, so use it only as an approximation.
